Janette's Jerk Monkfish Stir-Fry Recipe

Name: Janette's Jerk Monkfish Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lime juice; 3 tablespoons dry jerk seasoning mix; 3 tablespoons rice vinegar; 3 tablespoons low-sodium soy sauce; 1 tablespoon grated lime zest; 1 jalapeno, seeded, and finely chopped; 1 1/2 pounds monkfish fillet, cut into 1 1/2-inch pieces; 5 teaspoons peanut oil; 2 cups diced fresh pineapple (1/2 to 3/4-inch pieces); 1 cup snow peas; 2 cups red bell pepper strips (1 1/2 by 1/2-inch pieces); 2 cups diced fresh mango (1/2 to 3/4-inch pieces); 1 cup carrot strips (1 1/2 by 1/4-inch pieces); Salt and freshly ground black pepper; Serving suggestion: cooked wild rice

Servings: persons

1/4 cup lime juice
3 tablespoons dry jerk seasoning mix
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon grated lime zest
1 jalapeno, seeded, and finely chopped
1 1/2 pounds monkfish fillet, cut into 1 1/2-inch pieces
5 teaspoons peanut oil
2 cups diced fresh pineapple (1/2 to 3/4-inch pieces)
1 cup snow peas
2 cups red bell pepper strips (1 1/2 by 1/2-inch pieces)
2 cups diced fresh mango (1/2 to 3/4-inch pieces)
1 cup carrot strips (1 1/2 by 1/4-inch pieces)
Salt and freshly ground black pepper
Serving suggestion: cooked wild rice

1
In a large bowl, combine the lime juice, jerk seasoning, vinegar, soy sauce, lime zest, and jalapeno.
2
Add monkfish and turn to coat.
3
Cover and let marinate in the refrigerator for 10 to 20 minutes.
4
Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat.
5
Add the pineapple and cook, shaking the pan, until slightly softened, about 2 minutes.
6
Transfer to a bowl and set aside.
7
Repeat with the snow peas, followed by the red peppers, mango and carrot (cook for 3 to 4 minutes), placing the ingredients in the bowl as they're done and adding another teaspoon of oil, if needed.
8
Remove the monkfish from the marinade and pat dry.
9
Wipe out the skillet with paper towels, taking care as the pan is very hot.
10
Heat the remaining oil over medium-high heat.
11
Add the fish and cook, shaking the pan from time to time, until nicely browned and just cooked through, about 3 to 4 minutes.
12
Return the vegetable-fruit mixture to the pan with the fish and cook, stirring gently just to combine, until heated through.
13
Season with salt and pepper, to taste, and serve immediately over wild rice.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup lime juice, 3 tablespoons dry jerk seasoning mix, 3 tablespoons rice vinegar, 3 tablespoons low-sodium soy sauce, and more.

Yes, Janette's Jerk Monkfish Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Janette's Jerk Monkfish Stir-Fry

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